Vegetarian Pot Pie

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 519, total fat 22 G., saturated fats 11 G., proteins 25 G., carbohydrates 58 G., fiber 8 G., cholesterol 42 mg, sodium 840 mg, sugar 0 G.

Pot pie is a delicious pot roast in a creamy sauce topped with a crispy bread crust. It's the perfect comfort food for every day, warming you up and lifting your spirits. This vegetarian recipe substitutes mushrooms for chicken. They're also stewed in a creamy sauce along with vegetables (carrots, onions, celery, green peas) and tofu chunks. The pot pie is topped with slices of potato bread and baked in the oven to crisp up. Delicious and nutritious!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 tablespoons unsalted butter
3 carrots, diced
3 stalks celery, diced
1 small onion, diced
220 g of mushrooms, thinly sliced
1 tbsp. lightly salted soy sauce
3 tbsp. flour
2 cups whole milk
1 package (400g) extra-firm tofu, patted dry and cut into 1cm cubes.
2 cups frozen green peas
5 slices of potato bread

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tofu, carrot, celery, champignon mushrooms, peas, soy sauce, milk

Cooking the dish according to the recipe:

Preheat oven to 220°C.
In a large ovenproof skillet, melt the butter over medium-high heat; transfer 1 tablespoon to a small bowl.

Add the carrots, celery, and onion to the skillet, cover, and cook, stirring occasionally, until the vegetables have softened slightly, about 5 minutes.

Add the mushrooms and soy sauce to the skillet, cover and continue cooking, stirring occasionally, until softened, about 3 minutes.

Add flour and cook, stirring, for 1 minute.
Add milk, 1 cup water, and 1/2 teaspoon salt and stir until the flour is incorporated. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until the sauce thickens, about 5 minutes.
Add the tofu and frozen green peas and bring to a boil again. Season with salt and pepper to taste. Remove from heat.
Brush the bread with melted butter from the bowl, cut into quarters, and arrange them buttered side up on top of the filling.

Transfer the skillet to the oven and bake until the bread is toasted, about 8 minutes.